A few weeks ago, I promised my students that I would make them some food, because they had been so well behaved and consistently participated in class. I kept my promise and made them Mini Icebox Pies. Most of them are familiar with some foods from the United States, but I wanted to introduce them to something new. Personally, I really like Icebox Pies. They are so easy to make, and barely take anytime. After doing some research, I thought it would be nice to make them a smaller version of this pie.
The making of these sweet treats was quite an endeavor. First of all, I had to make fifty of them. I didn’t really think about that when I first offered to make them food, but I really like my students, so it was worth it. Also, I didn’t consider the fact that I was going to have to whip enough cream to fill fifty cups. Lastly, I had to improvise some ingredients, because some of the ingredients, such as graham crackers, are not available in my town. Overall, it was an experience.
1-2boxessemi-sweet crackersyou can use graham crackers or something similar.
3cartonsheavy whipping cream
Whip the heavy whipping cream, either by hand or with a mixer, until small peaks are formed. Gradually add in the sugar and the cinnamon. Mix for thirty seconds. Then, place the whip cream in the fridge.
Next, finely grind the graham crackers in a food processor. Take most of the crackers, set some of the crackers to the side as a topping, and place them in a bowl.
Then, add the butter and thoroughly mix both of the ingredients.
To assemble the pie, place a little over a tablespoon of the cracker and butter mixture at the bottom of the cup. Next, press the crackers down until they are flat. Then, add two tablespoons of whip cream. Finally, top the whip cream with a sprinkle of the leftover crackers.
Place the pies in the freezer for two hours and then serve.